Roast vegetable and chickpea soup

Posted by adm On March - 3 - 2012

How to cook Roast vegetable and chickpea soup


  • 2 (500g) eggplant, dig 2cm pieces
  • 2 little (500g) orange sweet spud, raw, delve 2cm pieces
  • 4 (500g) zucchini, dig 2cm pieces
  • 2 red onions, cut into wedges
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, humbled
  • 400g can diced Italian tomatoes
  • 4 cups salt-reduced vegetable strain
  • 2 x 400g cans chickpeas, knackered, rinsed
  • 1/4 cup flat-leaf parsley leaves, sliced

How to:

  • Preheat oven to 230°C. Pipeline 2 large roasting pans with non-stick baking wallpaper. Place eggplant, sweet tater, zucchini and onions in a large trough. Add oil and season with peppercorn. Toss vegetables well to surface. Spread vegetables evenly over trays and rib, swapping trays abaft 30 proceedings, for 40 to 45 minutes or until golden and tenderise. Sprinkle garlic on top for the finish 5 minutes of preparation.

  • Place roast vegetables, tomatoes, stock and 2 cups water in a large saucepan. Simmer, partially covered, over medium heat for 20 proceedings. Using a potato wolf, roughly mash vegetables. Stir in chickpeas. Simmer for 5 to 10 minutes or until warmed through.

  • Remove soup from rut. Stir in parsley. Season with peppercorn. Ladle soup into bowls. Help.

  • Soup can be stored in the fridge for capable 4 years. Zap, covered, on HIGH-PITCHED (100%) for 2 to 4 transactions, stirring every second, or until hot.

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